Oatmeal Raisin Cookies

These oatmeal raisin cookies got 2 thumbs up from everyone who tried them. But be warned because they’re addictive. We just kept eating, and eating, and eating them! I took these to a friends house and we gobbled up all but 2 of these pretty little cookies in one night! And the 2 remaining cookies were gone by the time I woke up the next morning. My husband had snatched them and taken ‘em to work. They’re perfectly delicious!

Seriously. You should make these.

Oatmeal Raisin Cookies
Serves: 24 cookies
  • 2 C blanched almond flour, Honeyville brand
  • ½ C tapioca or arrowroot flour
  • ½ tsp. salt
  • ½ tsp. baking soda
  • ½ tsp. xanthan gum
  • ½ tsp. cinnamon
  • ½ C Spectrum non-hydrogenated shortening or Earth Balance butter, room temperature
  • ½ C agave nectar or honey
  • ½ C palm sugar
  • 1 Tbsp. gluten free vanilla
  • 1 egg
  • 1 C raisins
  • 1½ C gluten free quick cooking oats
  1. Preheat oven to 350 degrees.
  2. In a small bowl, soak raisins in warm water and set aside.
  3. In a large mixing bowl, beat the shortening and palm sugar until combined.
  4. In a separate bowl, whisk together the egg, agave, and vanilla.
  5. Add the egg mixture to the sugar/shortening mixture, and beat to thoroughly combine.
  6. In another separate bowl, combine the almond flour, tapioca, xanthan gum, cinnamon, soda, and salt.
  7. Add the flour mixture and stir until well combined.
  8. Drain the plump raisins and stir into the batter.
  9. Using wet hands, roll the batter into large tablespoon-sized balls and place on a greased cookie sheet 2 inches apart. Slightly flatten with the palm of your hands.
  10. Bake for 8-10 minutes or until light golden brown. Using a spatula, remove the cookies from the sheet immediately.






This post is part of Slightly Indulgent Tuesday

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  1. They look great! No wonder they’re already gone!

  2. I agree that it’s not surprising that these went quickly – they look delicious!

  3. Delicious! Quick question: I don’t use agave (or honey, or any other liquid sweetener like that) at the moment…do you think I could add more palm sugar instead? or some liquid stevia? any suggestions for how to compensate for the lack of liquid from the agave? Thanks!

  4. hummm….. you could replace the agave with palm sugar and slightly reduce the arrowroot flour. Just keep in mind that palm sugar is closer in taste to brown sugar and a bit stronger than cane sugar, so maybe use a scant 1/2 C extra. If you use liquid stevia I would recommend using 1/2 Tbsp. (based on a chart conversion @ Lexie’s Kitchen) and again reducing the arrowroot flour. But I really can’t tell you for sure without trying it. Let me know what you do and how it turns out :)

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